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Creamy Roasted Hatch Chili Corn Chowder Recipe with Crispy Bacon Crumbles

creamy roasted hatch chili corn chowder - featured image
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A warm, comforting chowder featuring smoky roasted Hatch chilies, sweet corn, and crispy bacon crumbles, perfect for chilly fall evenings.

Ingredients

Scale
  • 4 cups fresh corn kernels (from 4–5 ears)
  • 3–4 medium Hatch green chilies, roasted and peeled (or poblano peppers as substitute)
  • 6 slices thick-cut bacon
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour (or gluten-free flour)
  • 4 cups chicken broth (low sodium recommended)
  • 1 cup heavy cream
  • 2 medium Yukon Gold potatoes, diced
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro or parsley (optional, for garnish)

Instructions

  1. Preheat broiler to high (about 500°F). Place Hatch chilies on a baking sheet and roast, turning occasionally, until skins are blackened and blistered, about 8-10 minutes. Place in a bowl covered with plastic wrap or a kitchen towel to steam for 10 minutes.
  2. Peel off charred skins from chilies, remove seeds if desired, and chop into small pieces. Set aside.
  3. In a large pot over medium heat, cook bacon until crispy, about 8 minutes. Remove bacon with a slotted spoon and drain on paper towels. Leave about 1 tablespoon bacon fat in the pot.
  4. Add butter to bacon fat if needed. Once melted, add chopped onion and cook until translucent and soft, about 5-7 minutes. Add minced garlic and cook for 1 more minute until fragrant.
  5. Sprinkle flour over onion and garlic mixture. Stir constantly for 2-3 minutes to cook out raw flour taste until roux is pasty and golden.
  6. Gradually whisk in chicken broth, scraping bottom of pot to loosen browned bits. Add diced potatoes. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
  7. Stir in fresh corn kernels and diced roasted chilies. Cook for 5 more minutes to meld flavors.
  8. Lower heat and stir in heavy cream. Heat gently without boiling to avoid curdling. Season with salt and freshly ground black pepper to taste.
  9. Ladle chowder into bowls and top with crispy bacon crumbles and optional fresh cilantro or parsley.

Notes

If chowder is too thick, add a splash of broth or milk to loosen. If too thin, simmer uncovered a few minutes longer. Roasting Hatch chilies yourself adds authentic smoky flavor. For vegetarian version, omit bacon and use vegetable broth with smoked paprika. Dairy-free option: substitute heavy cream with full-fat coconut milk and butter with vegan butter or olive oil.

Nutrition

Keywords: Hatch chili, corn chowder, creamy soup, bacon crumbles, fall recipe, comfort food, roasted chilies, smoky soup

Find it online: https://zestynora.com/creamy-roasted-hatch-chili-corn-chowder-recipe-with-crispy-bacon-crumbles-easy-and-perfect-for-fall/